Used Cacao Barry products
Fall / Winter
L’Alto
Level
level 2
Dosage
Recipe for 30 individual pastries (2.75 in / 7 cm diameter)
Used Cacao Barry products
Recipe components
Crunchy Cara Crakine™ Alto el Sol base
| Ingredients | Preparation |
|---|---|
Melt at 86°F/30°C | |
Mix with |
Cinnamon - Tonka Diplomat cream
| Ingredients | Preparation |
|---|---|
| Bring to a boil |
| Temper the milk with |
Cook like a pastry cream. | |
Add | |
| At 30°C, add |
At 86°F/30°C, add | |
Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds. | |
Pipe Diplomat cream in 1.2 in / 3 cm half-sphere Flexipan molds. | |
Alto el Sol mousse
| Ingredients | Preparation |
|---|---|
| Whip |
Whip them in mixer with whip attachment to create pate a bombe. | |
Fold the pate à bombe into 113°F/45°C | |
| At 86°F/30°C, add |
Pipe mousse into 2.75 in / 7 cm half sphere Flexipan mold. | |
Assembly
| Ingredients | Preparation |
|---|---|
| Glaze half-spheres with |
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